Line Cook

Jean-Georges’ first ever Private Membership Club;
Chez Margaux.

Chez Margaux is the first of its kind; offerings include an illustrious bar, a restaurant featuring modern-French cuisine, a lounge complemented with a Japanese-inspired menu, a caviar room, an after-dinner club, ‘Gaux Gaux’,a library, private dining spaces and much more.

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing thevery bestin culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

We are actively seeking experienced hospitality professionals to join the team! Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate aboutprovidingsuperb hospitality to our members and their guests.

We are now hiring Back-of-House Culinary positions!

All cooks willbe responsible forhigh-quality preparation, cooking, and/or production of dishes according to menu and recipe specifications, follow instructions relating to thetimelypreparation of food orders, organizing workstations, andassistingother cooks as needed.

• Prepare and/or produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications inan accurateandtimelymanner.
• Perform work on different kitchen line stations as per business demands.
• Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time.
• Weigh and measure ingredients;properly userecipesin order toproduce dishes up to standard.
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
• Ensure that food quality, quantity, freshness, and presentation meet Jean-Georges standards.
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety,healthand sanitation standards.
• Properly storeand/or discard leftover food.
• Setup,stock stations, and replenish kitchen inventory and supplies as needed.
• Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out).
• Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards.
• Perform and complete any other duties and responsibilities given asrequiredina timelyand professional manner.

• Culinary degree and/or certificate highly desirable
• Minimum of two (2) years of restaurant experience, especially in high-volume setting required
• Must have excellent knife skills andbeproficient in all aspects of cooking and cooking methods
• Demonstrated experience with various cooking stations, ingredients,equipmentandprocedures
• Ability tofollow and execute recipes todesignatedspecifications
• Operate ethically to protect the assets and image of the company
• Strong work ethic, and customer-focused approach
• Working knowledge and understanding of health, safety, and sanitation standards
• Ability to work in a clean, organized workspace inan efficient manner in a high-pressure environment
• Excellent attention to detail, time management, and organizational skills
• Ability to work both independently and in a team environment
• Excellent interpersonalandcommunicationskills
• Capable of…